Candy Cane Macarons

Stephanie from Steph In Thyme, or as I like to call her, The Queen of Macarons, is back today to share an incredible recipe for some beautiful Christmas treats… Candy Cane Macarons! Don’t these look amazing?

It’s December. A time of holiday joy and cheer, Christmas carols, winter wonderland…and a month-long baking spree. Macarons are for all seasons, all holidays. The fun part is determining the flavors. When searching for inspiration (Gingerbread? Cranberry and orange?), I realized I had to look no further than our trimmed Christmas tree. Candy canes are both festive décor and delicious holiday treats, don’t you think?

I shared my top four tricks for Pastry Chef Perfect Macarons in my recent Halloween Macaron post. Those tips can certainly be applied to this recipe, with new emphasis on a gentle hand.

Macarons are delicate, so the final step of covering the top with white chocolate and crushed candy canes requires extra care. I found that dipping the macaron in the white chocolate causes the top to “slip and slide,” so to speak, against the buttercream filling. Instead, I held the macaron by the edges of the top cookie as I gently covered it with white chocolate. It didn’t take much effort to get the candy cane pieces to stick to the chocolate. A gentle touch and the beautiful red and white striped pieces coated the cookie. (I’m done using the word “gentle,” I promise).

The texture is my favorite part of these macarons. Silky peppermint buttercream filling and crunchy candy cane coating – it’s like a Holiday Party in your mouth.

Has your holiday baking spree begun? Happy Baking!

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Um, I’ll have 1000 of these please! Wow! Definitely a Holiday Party in your mouth! Thank you Stephanie! Be sure to check out Stephanie’s blog and follow her social media sites (links below) so you don’t miss a thing!

Wow! These look amazing. I’ve only tried making macarons twice. And both times I’ve done a plain maracron with ganache.They were amazing. I might just have to try these this week! Thanks for sharing!Lindsay recently posted…Creamy Pumpkin Coconut Curry Pasta

Kristy – thanks for the question! I think swapping a simple sugar glaze for the white chocolate would be a nice substitute. Whisk together a 1/2 cup of confectioners sugar with a few teaspoons of water or milk until the glaze reaches a smooth, pourable consistency (you could even add a hint of vanilla extract for extra flavor). The peppermint bits should stick fine to the glaze, but let me know if you run into any issues!Steph K. recently posted…Gluten Free Vegetable Lasagna

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